No-Churn Lemon Blueberry Ice Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tangy lemon and juicy blueberry swirls in a creamy no-churn ice cream base that comes together without an ice cream maker. This American-inspired recipe, ready in about 21 minutes, layers sweetened condensed milk, heavy cream, lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 6 min Serves 8 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan over medium heat, combine 1 cup fresh blueberries with 2 tbsp granulated sugar. Cook for 5-6 minutes, stirring occasionally, until blueberries release their juices and the mixture thickens slightly. Remove from heat and let cool.
  2. Step 2: In a large bowl, whisk together 14 oz sweetened condensed milk, 2 tsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract until smooth.
  3. Step 3: Using a hand mixer, whip 2 cups cold heavy cream on high speed until stiff peaks form, about 3-4 minutes.
  4. Step 4: Gently fold the whipped cream into the lemon mixture until fully combined, being careful not to deflate the cream.
  5. Step 5: Pour half of the ice cream base into a 9x5-inch loaf pan. Spoon half of the cooled blueberry sauce over the base and swirl gently with a knife. Repeat layering with remaining ice cream base and blueberry sauce, swirling again.
  6. Step 6: Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until firm. Let ice cream sit at room temperature for 5 minutes before scooping.

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